Eggplant (aubergine) & Olive Relish

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 2 medium eggplants (about 700g)
• salt, for degorging
• 125 ml olive oil
• 1 medium red capsicum, quartered, deseeded, roughly chopped
• 2 garlic cloves, finely crushed
• 55 g kalamata olives, pitted and coarsely chopped
• 2 tablespoons fresh oregano leaves

Recipe

• 1 coarsely chop the eggplant and sprinkle lightly with salt.
• 2 place in a colander and stand for 10 minutes.
• 3 rinse well under cold water, drain and pat dry with paper towel.
• 4 heat the oil in a large saucepan over a medium high heat, add the eggplant, capsicum and garlic and stir to coat with the olive iol.
• 5 reduce the heat to medium-low and cook, stirring occasionally,for 30 minutes or until the eggplant has softened and the mixture is thick.
• 6 transfer the relish to a bowl and allow to stand for 10 minutes to cool slightly.
• 7 stir in the olives and oregano and serve warm or at room temperature.